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Hygiene
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Food Hygiene and Human Health
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Food Hygiene and Human Health

A special issue of Hygiene (ISSN 2673-947X).

Deadline for manuscript submissions: 31 December 2024 | Viewed by 6228

Special Issue Editors

Dr. Fernando Perez Rodriguez

E-Mail Website
Guest Editor
Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
Interests: microbial risk assessment; predictive modelling; food safety; sustainable food packaging; preservation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Wojciech Kolanowski

E-Mail Website
Guest Editor
Faculty of Health Sciences, Medical University of Lublin, 20-400 Lublin, Poland
Interests: healthy diet; human nutrition; functional food; food hygiene
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Current world changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This Special Issue will contribute to identify potential innovative approaches for the development of new microbiologically safe foods and provide the basic principles of food toxicology, food processing, food safety as well as hygiene of retail and household food handling to prevent food borne illness outbreaks. Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. “Food Hygiene and Human Health” accepts papers concerning food safety risks and assurance of a safe food system.

Dr. Fernando Perez Rodriguez
Prof. Dr. Wojciech Kolanowski
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Hygiene is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food hygiene
  • food safety
  • food microbiology
  • foodborne pathogen
  • human health

Published Papers (2 papers)

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Research

15 pages, 675 KiB  
Article
The Need for Nigeria to Embrace the Hygiene Rating Scheme
by Hope Akegbe, Helen Onyeaka, Adeola Dolapo Omotosho, Chidinma Ezinne Ochulor, Esther Ibe Njoagwuani, Ifeanyi Michael Mazi, Iyiola Olatunji Oladunjoye, Ogueri Nwaiwu, Olumide A. Odeyemi and Phemelo Tamasiga
Hygiene 2023, 3(2), 221-235; https://0-doi-org.brum.beds.ac.uk/10.3390/hygiene3020016 - 07 Jun 2023
Viewed by 1788
Abstract
Foodborne diseases pose a primary global health concern, affecting people across high- and low-income countries, with the less privileged often suffering the most. This research proposes the adoption of a Hygiene Rating Scheme (HRS) to help customers make informed decisions about where and [...] Read more.
Foodborne diseases pose a primary global health concern, affecting people across high- and low-income countries, with the less privileged often suffering the most. This research proposes the adoption of a Hygiene Rating Scheme (HRS) to help customers make informed decisions about where and what to eat. The scheme has already demonstrated success in countries such as the United States, Northern Ireland, Wales, and England in reducing the risk of foodborne diseases. This article highlights the significance of Nigeria embracing the HRS and its potential to combat foodborne diseases. Adopting the scheme will incentivize food business owners to improve their sanitary conditions and food quality by implementing Good Manufacturing Practices (GMPs). The scheme’s transparent inspection results make it easier for customers to choose higher-rated outlets, reducing the cost of disease outbreaks and promoting public health. In conclusion, the HRS provides a practical solution to addressing the issue of foodborne diseases and promoting food safety. Full article
(This article belongs to the Special Issue Food Hygiene and Human Health)
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15 pages, 1471 KiB  
Article
Presence and Persistence of Listeria monocytogenes in the Danish Ready-to-Eat Food Production Environment
by Nao Takeuchi-Storm, Lisbeth Truelstrup Hansen, Niels Ladefoged Nielsen and Jens Kirk Andersen
Hygiene 2023, 3(1), 18-32; https://0-doi-org.brum.beds.ac.uk/10.3390/hygiene3010004 - 01 Feb 2023
Cited by 3 | Viewed by 2731
Abstract
Listeria monocytogenes is an ubiquitously occurring foodborne bacterial pathogen known to contaminate foods during the production processes. To assess the presence and persistence of L. monocytogenes in Danish ready-to-eat (RTE) food production companies in response to a Listeria awareness campaign, the production environment [...] Read more.
Listeria monocytogenes is an ubiquitously occurring foodborne bacterial pathogen known to contaminate foods during the production processes. To assess the presence and persistence of L. monocytogenes in Danish ready-to-eat (RTE) food production companies in response to a Listeria awareness campaign, the production environment of selected companies were sampled in 2016 and in 2020. Whole genome sequencing (WGS) was performed to characterize the isolates (n = 50, plus 35 isolates obtained from the routine surveillance during 2016–2020), including investigation of the presence of virulence, persistence and resistance genes. The number of companies that tested positive by culture was 17/39 (43.6%) in 2016 and 11/34 (32.4%) in 2020, indicating a limited effect of the campaign. WGS analyses of the 85 isolates showed that the most common sequence types (STs) were ST8 and ST121. The single nucleotide polymorphism (SNP) analysis showed that isolates coming from the same company and belonging to the same ST exhibited <10 SNP differences regardless of the sampling year and whether the samples came from the environment or products, indicating the persistence of the specific STs. Several prevalent STs were found in clinical cases concurrently, including genetically similar isolates. This highlights the issue of persistent L. monocytogenes in the food production environment and the need for improved risk communication and mitigation strategies. Full article
(This article belongs to the Special Issue Food Hygiene and Human Health)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

1. Prof. Edgar Chambers (Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA)

2. Prof. Valerio Giaccone (Department of Animal Medicine, Production and Health (MAPS), School of Agricultural Sciences and Veterinary Medicine, University of Padua, 35020 Legnaro, Italy)

3. Dr. Amit K. Jaiswal (School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Cathal Brugha Street, D01 HV58 Dublin, Ireland)

4. Dr. Ioannis Giavasis (Department of Food Science and Nutrition, University of Thessaly, Volos, Greece)

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